Curried Eggplant

Servings: 3 | Serving size: 6 ounces eggplant with sauce and cheese

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe makes fairly good leftovers. Reheat gently.

Serve with Jasmine Rice or Coconut Rice or Coconut Rice - Low Sodium Version or Jasmine Rice - Low Sodium Version or Brown Rice

Place the olive oil in a large skillet over medium heat. Add the curry powder, coriander, cumin and cayenne and cook, stirring frequently. Let the oil bubble but don't let the pan get too hot - reduce the heat if the oil is bubbling too much. Cook for about 3 minutes.

Add the onion and garlic and cook, stirring frequently, for about 5 minutes until the onions begin to soften. Add the tomatoes, salt and pepper. Cook for about 10 minutes and remove from the heat. Let cool and then puree until smooth. Set aside.

Clean the skillet and place over medium high heat. Spray with olive oil and add the eggplant slices. Cook on each side until slightly browned. Lightly spray with olive oil as needed. As the slices are cooked, remove them to paper towels.

Preheat the oven to 325°F. Line a 9 inch oblong pyrex dish with foil.

When all the eggplant slices are cooked, place a layer of eggplant slices in the bottom of the pyrex dish. Top with 1/2 of the curry sauce and then 1/2 of the pumpkin seeds. Place a second layer of eggplant on top of the sauce. Use the remaining curry sauce and pumpkin seeds to cover the eggplant.

Place the dish in the oven and cook uncovered for 10 minutes.

Remove and sprinkle the cheese over the eggplant, then return the dish to the oven. Leave the dish in the oven for about 5 minutes, until the cheese is melted.